When it comes to desserts, many people may think of sweet and rich treats from Western cuisines. However, the Philippines has its own unique and delicious array of desserts that are sure to satisfy your cravings. From creamy custards to colorful jelly-like treats, Filipino desserts offer a world of flavors and textures that are unlike anything else.
In this article, we’ll be exploring 20 authentic Filipino dessert recipes that you can try at home. These classic treats have been passed down through generations and are perfect for any occasion – whether it’s a celebration or just a sweet treat to brighten up your day.
Ube Halaya (Purple Yam Jam)
Ube halaya is a classic Filipino dessert made from purple yams, sugar, and coconut milk. This sweet and creamy jam is a staple in many Filipino households during special occasions and everyday treats.
Ingredients:
– 2 large purple yams, peeled and diced
– 1 cup granulated sugar
– 1/4 cup coconut milk
– 1 tablespoon water
– Pinch of salt
Instructions:
1. In a large saucepan, combine the diced yams, sugar, coconut milk, water, and salt.
2. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture comes to a boil.
3. Reduce heat to low and simmer for 30-40 minutes or until the jam thickens and the yams are tender.
4. Remove from heat and let cool slightly before serving.
Cooking Time: 30-40 minutes
Leche Flan (Filipino Caramel Custard)
A classic Filipino dessert, Leche Flan is a creamy caramel custard that’s sure to please. This recipe yields a smooth and silky flan with a rich caramel sauce.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup whole milk
– 1/2 cup heavy cream
– 1/4 teaspoon sea salt
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine sugar, milk, and heavy cream. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
4. Remove from heat and stir in sea salt and vanilla extract.
5. In a separate bowl, whisk together egg yolks. Gradually add the warm caramel mixture to the eggs, whisking until smooth.
6. Pour the custard mixture into 6 (1/2 cup) ramekins or small cups.
7. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
8. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
9. Remove from oven and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Cooking Time: 25-30 minutes
Halo-Halo (Mixed Dessert with Shaved Ice)
Halo-halo, a popular Filipino dessert, is a delightful mix of sweet and creamy treats topped with shaved ice. This refreshing treat is perfect for hot summer days.
Ingredients:
– 1 cup mixed fruits (such as jackfruit, langka, and kaong)
– 1 cup sweetened plantain, sliced
– 1/2 cup sweetened coconut strips
– 1/4 cup purple yam, cooked and diced
– 1/4 cup milk
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1 cup shaved ice
– 1 scoop vanilla ice cream
– Pinch of salt
– Chopped nuts or sesame seeds for garnish (optional)
Instructions:
1. In a large bowl, combine the mixed fruits, sweetened plantain, coconut strips, and purple yam.
2. In a separate bowl, mix together the milk, sugar, and salt until dissolved.
3. Pour the milk mixture over the fruit mixture and stir well.
4. Place shaved ice in a tall glass or container.
5. Spoon the fruit mixture over the shaved ice.
6. Top with a scoop of vanilla ice cream and sprinkle with chopped nuts or sesame seeds (if using).
7. Serve immediately and enjoy!
Cooking Time: None needed! This recipe is ready to be devoured.
Bibingka (Coconut Rice Cake)
Bibingka is a traditional Filipino rice cake that combines the warmth of coconut milk and the sweetness of sugar. This recipe yields a moist and flavorful dessert perfect for special occasions or everyday treats.
Ingredients:
– 2 cups cooked rice
– 1 cup grated coconut
– 1/4 cup sugar
– 1/4 cup coconut milk
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 1 egg, beaten (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine cooked rice, grated coconut, sugar, and salt.
3. Mix well until combined.
4. Add coconut milk, baking powder, and vegetable oil. Mix until smooth.
5. If desired, add beaten egg and mix well.
6. Pour mixture into a greased 9×13-inch baking dish.
7. Bake for 35-40 minutes or until golden brown.
8. Remove from oven and let cool before serving.
Cooking Time: 35-40 minutes
Puto (Steamed Rice Cakes)
A classic Filipino snack, Puto is a simple and comforting treat made from steamed rice cakes flavored with salt and sometimes, a hint of sugar. This recipe yields soft and fluffy Puto that’s perfect for snacking or as a side dish.
Ingredients:
– 2 cups cooked Japanese-style short-grain rice (or regular long-grain rice)
– 1/4 cup water
– 1/4 teaspoon salt
– Optional: 1 tablespoon sugar
Instructions:
1. In a large bowl, combine the cooked rice and water. Mix until the rice is well-coated with water.
2. Add the salt (and sugar if using) to the rice mixture. Mix well to combine.
3. Knead the rice mixture until it forms a sticky dough.
4. Divide the dough into small balls, about 1 inch in diameter.
5. Place the Puto balls on a steamer basket lined with cheesecloth or a clean cloth.
6. Steam the Puto over boiling water for 15-20 minutes, or until they are cooked through and fluffy.
7. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Buko Pandan (Coconut and Pandan Jelly Dessert)
Experience the unique fusion of coconut and pandan flavors in this traditional Filipino dessert, perfect for warm weather. This light and creamy treat is sure to satisfy your sweet tooth.
Ingredients:
– 1 cup young coconut water
– 1/2 cup sugar
– 1/4 cup agar agar powder
– 1/2 cup coconut milk
– 1/4 teaspoon pandan extract
– Food coloring (optional)
Instructions:
1. In a medium saucepan, combine coconut water and sugar. Heat over medium heat, stirring until sugar is dissolved.
2. Add agar agar powder and whisk until well combined. Bring to a boil, then reduce heat and simmer for 5 minutes or until mixture thickens.
3. Remove from heat and stir in coconut milk and pandan extract. Let cool slightly.
4. Pour into individual serving cups or a large mold. Refrigerate for at least 2 hours or until set.
5. Serve chilled, garnished with toasted coconut flakes if desired.
Cooking Time: 10-15 minutes
Sapin-Sapin (Layered Sticky Rice Cake)
A traditional Filipino dessert, Sapin-Sapin is a sweet and sticky rice cake made with glutinous rice flour, sugar, and coconut milk. This layered dessert is perfect for special occasions or as a snack anytime.
Ingredients:
– 2 cups glutinous rice flour
– 1 cup granulated sugar
– 1/4 cup unsweetened coconut milk
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– Food coloring (optional)
Instructions:
1. In a large mixing bowl, combine rice flour, sugar, and salt.
2. Gradually add in the coconut milk and mix until a dough forms.
3. Knead the dough for about 10 minutes until it becomes smooth and pliable.
4. Divide the dough into 3-4 equal portions.
5. Shape each portion into a flat square or rectangle.
6. Stack the squares, spreading a thin layer of vegetable oil on top of each one to prevent sticking.
7. Repeat steps 5-6 until all the dough is used up, finishing with a final layer of oil on top.
8. Let it rest for at least 30 minutes before serving.
Cooking Time: None required! Just let it sit and enjoy.
Kutsinta (Brown Rice Cake)
A traditional Filipino snack that’s both delicious and nutritious! Kutsinta is a simple brown rice cake made with glutinous rice, sugar, and salt. This recipe yields soft and fluffy kutsinta perfect for afternoon tea or as a quick snack.
Ingredients:
– 1 cup brown rice flour
– 1/2 cup glutinous rice
– 1/4 cup granulated sugar
– 1/8 teaspoon salt
– 1/4 cup water
Instructions:
1. Combine brown rice flour, glutinous rice, and sugar in a large bowl.
2. Gradually add water to the mixture, stirring until a dough forms.
3. Knead the dough for about 5 minutes until smooth and pliable.
4. Shape into small balls, about 1 inch in diameter.
5. Steam the kutsinta over boiling water for 10-12 minutes or until they are cooked through.
Cooking Time: 10-12 minutes
Turon (Banana and Jackfruit Spring Rolls)
A popular Filipino snack or dessert, Turon combines the sweetness of bananas and jackfruit with a crispy spring roll wrapper.
Ingredients:
– 4-6 banana slices
– 1 cup cooked jackfruit (canned or fresh)
– 1 package spring roll wrappers
– 1/2 cup granulated sugar
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Prepare the filling by mixing together sliced bananas, cooked jackfruit, and granulated sugar.
2. Lay a spring roll wrapper on a flat surface. Place about 1-2 tablespoons of the banana-jackfruit mixture in the center of the wrapper.
3. Brush the edges of the wrapper with vegetable oil.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder.
5. Repeat with remaining wrappers and filling.
6. Fry the spring rolls in hot oil until golden brown, about 2-3 minutes per side.
7. Drain on paper towels and serve warm or at room temperature.
Cooking Time: 15-20 minutes
Ginataang Bilo-Bilo (Sticky Rice Balls in Coconut Milk)
Ginataang Bilo-Bilo is a popular Filipino dessert made with sticky rice balls cooked in sweet coconut milk, flavored with sugar and pandan leaves. This creamy and comforting treat is perfect for special occasions or everyday indulgence.
Ingredients:
– 1 cup glutinous rice (also known as “sticky” or “sweet” rice)
– 1/2 cup water
– 1/4 teaspoon salt
– 1/2 cup coconut milk
– 2 tablespoons sugar
– 2 pandan leaves, tied in a knot
– Vegetable oil for cooking
Instructions:
1. Cook the glutinous rice according to package instructions or by soaking it overnight and then boiling until soft.
2. Shape the cooked rice into small balls, about 1 inch in diameter.
3. In a large saucepan, combine coconut milk, sugar, and pandan leaves. Bring to a boil over medium heat.
4. Add the rice balls to the coconut milk mixture. Simmer for 10-15 minutes or until the rice balls are fully coated and the liquid has thickened slightly.
5. Remove from heat and let it cool to room temperature before serving.
Cooking Time: 20-25 minutes
Maja Blanca (Coconut Pudding)
This classic Filipino dessert is a creamy and sweet treat made with coconut milk, cornstarch, and sugar. Maja Blanca is perfect for any occasion, whether it’s a family gathering or a special celebration.
Ingredients:
– 1 cup coconut milk
– 2 tablespoons cornstarch
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup water
– 1 tablespoon vegetable oil
– Pinch of salt
Instructions:
1. In a medium saucepan, combine coconut milk, cornstarch, sugar, and salt. Whisk until smooth.
2. Gradually add in the water, whisking continuously to prevent lumps.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. Remove from heat and stir in vegetable oil and a pinch of salt.
5. Pour into individual serving cups or a large serving dish. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 15-20 minutes
Serves: 6-8
Cassava Cake (Yuca Cake)
This traditional Latin American dessert is a moist and flavorful cake made with cassava (yuca), a starchy root vegetable. Perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 2 large ripe plantains, cooked and mashed
– 1 medium-sized cassava, peeled and grated
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine mashed plantains, grated cassava, sugar, baking powder, and salt. Mix well.
3. Add heavy cream, eggs, melted butter, and vanilla extract. Stir until smooth.
4. Pour batter into prepared baking dish and bake for 45-50 minutes or until a toothpick comes out clean.
5. Remove from oven and let cool before slicing and serving.
Cooking Time: 45-50 minutes
Bibingkang Malagkit (Sticky Rice Cake)
A traditional Filipino delicacy, Bibingkang Malagkit is a sweet and sticky rice cake made with glutinous rice flour, sugar, and coconut milk. Perfect for special occasions or as a snack any time of the day.
Ingredients:
– 2 cups glutinous rice flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup coconut milk
– 1 egg, beaten
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine glutinous rice flour and sugar.
2. Add the melted butter, coconut milk, and beaten egg to the mixture. Mix until well combined.
3. Knead the dough for about 5 minutes until smooth and pliable.
4. Shape into small cakes or balls.
5. Steam the Bibingkang Malagkit over boiling water for 15-20 minutes or until cooked through.
Cooking Time: 15-20 minutes
Espasol (Sweet Rice Flour Logs)
A classic Filipino dessert, Espasol is a sweet and chewy treat made from rice flour, sugar, and coconut milk. These soft and fluffy logs are perfect for snacking or as a special treat.
Ingredients:
– 1 cup rice flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened coconut milk
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine rice flour and sugar.
2. Gradually add in the coconut milk, stirring until a dough forms.
3. Knead the dough for about 5 minutes until it becomes smooth and pliable.
4. Divide the dough into 6-8 equal portions and shape each portion into a log.
5. Place the logs on a baking sheet lined with parchment paper.
6. Brush the tops with vegetable oil and sprinkle with a pinch of salt.
7. Bake at 350°F (180°C) for 15-20 minutes or until lightly browned.
Cooking Time: 15-20 minutes
Pichi-Pichi (Cassava and Coconut Dessert)
Pichi-pichi is a traditional Filipino dessert made with grated cassava, coconut milk, and sugar. This simple yet delightful treat is perfect for special occasions or as a sweet snack any time of the year.
Ingredients:
– 1 cup grated cassava (also known as manioc or yuca)
– 1/2 cup coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– Food coloring (optional)
Instructions:
1. In a large bowl, combine the grated cassava, coconut milk, sugar, and salt. Mix well until the cassava is fully coated with the mixture.
2. Transfer the mixture to a steamer basket lined with cheesecloth or a clean cotton cloth.
3. Steam the pichi-pichi over boiling water for 20-25 minutes, or until it’s cooked through and slightly firm to the touch.
4. Remove from heat and let cool completely.
5. If desired, add a few drops of food coloring to tint the pichi-pichi.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Minatamis na Saging (Sweetened Bananas)
This classic Filipino dessert is a simple yet satisfying treat that’s perfect for any occasion. By cooking bananas in a sweet syrup, you’ll create a deliciously caramelized and tender dessert.
Ingredients:
– 4-6 ripe bananas
– 1 cup sugar
– 1 cup water
– 1 tablespoon calamansi (or lemon) juice
– Pinch of salt
Instructions:
1. Peel the bananas and place them in a large saucepan.
2. Combine sugar, water, calamansi juice, and salt in the same saucepan.
3. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 15-20 minutes or until the syrup thickens and the bananas are tender.
4. Remove from heat and let it cool slightly.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Enjoy your sweet and sticky Minatamis na Saging!
Palitaw (Sweet Rice Cakes with Coconut)
A classic Filipino dessert, Palitaw is a sweet and creamy treat made with glutinous rice, coconut, and sugar. These bite-sized cakes are perfect for special occasions or as a simple indulgence.
Ingredients:
– 2 cups cooked glutinous rice
– 1/4 cup grated coconut
– 1/4 cup granulated sugar
– 1 tablespoon vegetable oil
– Water, as needed
Instructions:
1. In a large bowl, combine cooked glutinous rice and grated coconut.
2. Add sugar and mix until well combined.
3. Gradually add water to form a dough. Knead for about 5 minutes until smooth.
4. Divide the dough into small portions, shape into balls, and flatten slightly.
5. Heat oil in a non-stick pan over medium heat. Cook Palitaw cakes for 2-3 minutes on each side, or until golden brown.
6. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Puto Bumbong (Purple Rice Steamed Cake)
Puto bumbong is a classic Filipino steamed cake made with glutinous rice, coconut milk, and spices. This sweet and fluffy treat is perfect for any occasion.
Ingredients:
– 1 cup glutinous rice
– 2 cups water
– 1/4 cup coconut milk
– 1/4 teaspoon salt
– 1/4 teaspoon grated ginger
– 1/8 teaspoon ground pandan leaves (optional)
– Vegetable oil or butter for greasing
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and combine with coconut milk, salt, ginger, and pandan leaves (if using). Mix well.
3. Grease a steamer basket with vegetable oil or butter.
4. Pour the rice mixture into the prepared steamer basket.
5. Steam over boiling water for 20-25 minutes or until the cake is cooked through.
6. Remove from heat and let it cool before serving.
Cooking Time: 20-25 minutes
Bibingkang Galapong (Rice Flour Cake)
This traditional Filipino cake is a must-try for any sweet tooth. Made with rice flour, sugar, and eggs, it’s a simple yet delightful treat that’s perfect for any occasion.
Ingredients:
– 1 cup rice flour
– 1/2 cup granulated sugar
– 3 large eggs, beaten
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– Butter or oil for greasing
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large mixing bowl, combine rice flour and sugar.
3. Add beaten eggs and mix until smooth.
4. Add salt and vanilla extract; mix well.
5. Pour batter into prepared cake pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool before serving.
Cooking Time: 35-40 minutes
Puto Cheese (Steamed Cheese Rice Cakes)
A popular Filipino snack, Puto Cheese is a delicious and easy-to-make treat that combines the comfort of cheese with the warmth of steamed rice cakes. Perfect as a quick snack or appetizer.
Ingredients:
– 1 cup cooked Japanese-style short-grain rice
– 1/2 cup grated cheddar cheese
– 1/4 cup water
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. In a large bowl, combine cooked rice and grated cheese. Mix well.
2. Gradually add water and mix until a sticky dough forms.
3. Knead the dough for about 5 minutes until smooth.
4. Divide the dough into small portions, about the size of a small egg.
5. Shape each portion into a ball and then flatten slightly into disk shape.
6. Place the rice cakes in a steamer basket lined with parchment paper.
7. Steam over boiling water for 15-20 minutes or until cooked through.
Cooking Time: 15-20 minutes
Summary
Discover the sweet side of Filipino cuisine with these 20 authentic dessert recipes. From classic treats like Ube Halaya (purple yam jam) and Leche Flan (caramel custard) to innovative desserts like Buko Pandan (coconut and pandan jelly) and Palitaw (sweet rice cakes with coconut), this collection has something for every sweet tooth. Whether you’re looking for a traditional Bibingka (coconut rice cake) or a modern twist on classic desserts, these recipes are sure to satisfy your cravings.
